Cherry Sauce For Grilled Salmon Food

CHERRY GLAZED SALMON

Steps:

• Place cherries, butter, red wine vinegar, and honey in a saucepan over medium heat, and bring mixture to a boil. Reduce heat to a simmer, and cook until cherries are softened and the mixture has reduced, about 10 minutes. While the sauce is simmering, whisk the cornstarch and cold water together in a small bowl, and stir into the cherry mixture. Bring back to a simmer, stirring constantly until thickened, about 5 minutes. Remove sauce from heat.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle salmon with salt and black pepper, and place them skin sides down on a broiling pan.
• Broil the salmon for 30 seconds, then remove from broiler and spoon the cherry glaze generously over the fillets. Place back under broiler, and broil until salmon is opaque and the glaze has baked onto the fish, 8 to 10 minutes. Remove salmon and reglaze with cherry sauce once or twice more during cooking. For slightly rare salmon that's still barely pink in the middle, check after about 5 minutes. Let salmon stand 1 minute before serving with extra cherry sauce.

CHERRY MAPLE GLAZED SALMON

Steps:

• Pit the fresh cherries, or if frozen, thaw and mince. Set aside.
• In a small saucepan mix together the sauce ingredients and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes.
• Rub Alaska salmon filets on both sides with olive oil and salt and pepper.
• In a hot grill pan add the Alaska salmon and cook on both sides for 2-3 minutes depending on thickness. Baste each side with the maple cherry sauce to glaze after turning.
• Serve over steamed rice and the remaining maple cherry sauce on top.

ALASKAN SOCKEYE SALMON WITH CHERRY WINE SAUCE

Steps:

• Step 1 Preheat your broiler on your oven.
• Step 2 Place the salmon on a sheet pan lined with parchment paper or foil. Drizzle with olive oil and liberally season the salmon fillet with kosher salt. Allow to sit at room temperature while your oven preheats.
• Step 3 Broil in the top rack of your oven for 10-12 minutes depending on the thickness. For me it was a solid 12 minutes.
• Step 4 Meanwhile, in a medium sized saucepan over medium high heat add the cherries, wine, balsamic vinegar, and honey. Bring to a boil and reduce liquid by half, simmer for 10 minutes. Season with kosher salt and pepper. Turn off the heat and stir in lemon juice. Slowly start adding the butter and stir into the sauce until melted and sauce is nice and shiny.
• Step 5 Remove salmon with a large fish spatula and maybe an extra hand {really, I just slid the whole fillet off of parchment paper onto a plate so it shouldn't be that difficult} to a serving plate and pour sauce over top. Garnish with chopped parsley and serve. Enjoy!

OUR FAVORITE GRILLED SALMON SAUCE

Steps:

• In a small saucepan, combine ingredients.
• Cook and stir until sugar is dissolved.
• Brush on salmon while grilling.

GRILLED SALMON NIçOISE SALAD

Steps:

• Trim ends of asparagus. Season with 1 tablespoon of olive oil and generous pinch of salt and black pepper. Set aside.
• To prepare Salmon for Niçoise Salad, take salmon out on a wide plate. Wipe extra moisture with clean paper towel. Season fish with 1 tablespoon olive oil, and generous pinch of salt and black pepper on both sides.
• Preheat grill or indoor grill pan. Spray or brush with light coat of oil. Place Salmon skin side down and place asparagus on the side. Salmon is ready to flip when skin gets good grill marks (about 2-3 minutes on a hot grill). Flip Salmon, also toss the asparagus once so that all pieces pickup some char and flavor. (another 2-3 minutes.) Once cooked, take both out of grill. Reserve grilled asparagus on the side. Flake salmon gently using two forks.
• To prepare Niçoise Salad Dressing, in a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt. Whisk well to emulsify. Mix in chopped capers. Set aside.
• To assemble salad, on a large salad platter, layer baby arugula as base. On top layer flaked salmon, hard boiled sliced eggs, and grilled chopped asparagus, followed by rest of the salad ingredients i.e. halved cherry tomatoes, sliced olives, artichokes, and sliced roasted red bell peppers. Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side. Serve and enjoy!

CHERRY SAUCE FOR GRILLED SALMON

Steps:

• In a large saucepan, combine all ingredients and bring to a boil over medium-high heat.
• Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently.

GRILLED SALMON WITH BBQ SAUCE

Steps:

• Mix all the ingredients listed above (except salmon) in a medium-sized bowl.
• Preheat your grill to medium heat.
• Use a brush to apply a thick coating of the bbq sauce to each salmon filet. Note: Be sure to check your salmon if you use a brush with bristles. Sometimes the bristles come out and you end up with bristles in your meal. I hate it when I find bristles in my food! Use a silicone basting brush as opposed to one with bristles to avoid this problem.
• Place a sheet of aluminum foil over the grill grate then add the filets to the grill. Close the grill cover.
• Cook salmon on your grill at medium heat for approximately 12 to 15 minutes. For food safety purposes, make sure you grill the salmon to an internal temperature of 145 F.
• Remove the filets when they flake easily with a fork.

GRILLED SALMON WITH CHEESE SAUCE

Steps:

• Thread the cherry tomatoes onto metal or soaked wooden skewers; set aside. Sprinkle Greek seasoning over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn and grill 7-9 minutes longer or until fish flakes easily with a fork. Meanwhile, grill tomatoes for 5-8 minutes, turning frequently. , In a microwave-safe dish, combine cheese spread and milk. Cook, uncovered, on high for 1 minute; stir until blended. Serve with salmon and tomatoes.,

GRILLED SALMON WITH MUSHROOM SAUCE

Steps:

• Make the sauce. Melt butter in a skillet over medium heat. Sauté shallot until it begins to soften, about 5 minutes.
• Stir in the mushrooms, cook for about 4 minutes until the mushrooms begin to sweat.
• Add the wine, and cook until the mushrooms are reduced by half, about 5 minutes. Turn off heat and stir in the cream. Add the tarragon or thyme, and pepper to taste. Cover to keep warm while grilling the salmon.
• Preheat a grill to medium high. Brush the salmon fillet with olive oil, and place the salmon on the grill skin side down. Grill covered for 4 minutes, then carefully turn the fish over to grill for another 2 to 3 minutes.
• Remove salmon to platter to rest. Gently reheat the sauce if needed as the salmon rests.
• Portion the salmon, and serve with a topping of the mushrooms sauce. Enjoy with a good Pinot Noir!

CHIPOTLE CHERRY SAUCE OVER BROILED SALMON

Steps:

• In a small glass baking dish, stir together the Cherry Jam, orange juice, and chipotle.
• Add the salmon filet in the cherry-chipotle mixture. Pour some sauce over the salmon, cover with a lid.
• Let stand at room temperature 10 minutes to marinade; turning once.
• Preheat broiler. Place the oven rack 4-5 inches away from the broiler.
• In a baking sheet pan, cover with parchment paper and spray with cooking spray and place on the salmon.
• Broil salmon for about 11 minutes, Turning once.
• While salmon is cooking, transfer Chipotle Cherry Sauce to a small saucepan; bring to a boil; reduce heat to low.
• Stir in the cilantro and the tequila. Keep cooking on low until the alcohol evaporates.
• Transfer salmon to serving plates; top with Chipotle Cherry Sauce and serve immediately.

CHERRY CHIPOTLE GLAZED SALMON

Steps:

• In a small saucepan, whisk together tart cherry juice, chipotle in adobo sauce, honey, and dark brown sugar. Bring to a boil then keep on a low simmer for 20-25 minutes, or until the liquid has reduced by half and has slightly thickened. It'll get thicker as it cools. It will be a liquid/loose glaze.
• Cook salmon however you like and to your desired doneness: in a skillet, in the oven, grill, etc.
• Brush a generous amount of glaze on the salmon prior to serving and use additional glaze, as desired.

GRILLED SALMON WITH CHERRY THYME GLAZE

Steps:

• Melt butter in a saucepan and sauté the shallots until translucent, about 5-7 minutes. Add preserves and red wine and bring to a low boil to allow the sauce to reduce. Let simmer for about 30 minutes until it has reduced in size by half. While making the sauce, start your grill.
• Prepare your grill for direct heat, 350°F. Use a cast iron pan or griddle for the fish so it doesn't stick to the grates. Butter the grill pan and add the salmon fillets. Cook until the internal temp has reached 145°F with an internal read thermometer.
• Generously spoon the cherry glaze over the salmon fillets and garnish with additional thyme. Serve immediately.

GRILLED SALMON WITH SOUR CHERRY GLAZE

Steps:

• Heat grill to medium-high (400-425F). Oil grates.
• Microwave Oregon Growers Sour Cherry Fruit Pâté in a small bowl for 30 seconds. Mix in soy sauce, red wine vinegar and garlic. Reserve 2 tablespoons of glaze.
• Sprinkle salt and pepper on both sides of the salmon.
• Brush glaze on top of salmon. Place glazed-side-down on hot grill. Brush glaze on top.
• Close cover. Grill 5 minutes. Flip.
• Grill 6-8 more minutes, until cooked through.
• Remove to platter. Drizzle with reserved glaze.

GRILLED SALMON WITH CHERRY TOMATO BARBECUE SAUCE

Steps:

• Preheat the oven to 200°F.
• Arrange the tomatoes, cut sides up, in a single layer on a rimmed baking sheet lined with parchment paper. Sprinkle a little kosher salt all over. Bake until the tomatoes have concentrated their flavor (the skins will wrinkle a little) but are not dry, about 30 minutes.
• Transfer the tomatoes to a bowl and add the sauce. Gently toss until the tomatoes are evenly coated, adding more sauce if you like. Let stand for 15 minutes.
• Heat your grill or a grill pan to medium-high.
• Season the salmon on both sides with salt and pepper, then drizzle a little oil all over. Put on the grill, flat side down, and cook until the flesh releases easily from the grill grate, about 4 minutes. Carefully flip and cook until a thin-bladed knife slides through the side of the fish against the grain with no resistance, about 2 minutes longer.
• Transfer the salmon to plates, spoon the sauce over the salmon, sprinkle with fleur de sel, and serve.
• To concentrate the flavor of your tomatoes, you can use the technique above or, if you have a gas oven, you can put the tray of tomatoes in the oven overnight. Leave the oven off; the heat from the pilot light alone will have the same effect.